Lemon Poppy-Seed Raindrops


1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
finely grated zest of 1 lemon
1/4 teaspoon salt
2-1/3 cups all-purpose flour
1/3 cup poppy seeds
coarse granulated sugar


Cream the butter in an electric mixer, gradually adding the sugar. Beat the mixture until fluffy, adding the egg, extracts, zest, and salt. Blend in the flour, about half at a time, followed by the poppy seeds. Cover and refrigerate the dough for 15 minutes. Preheat oven to 350 degrees F and get out two large cookie sheets.

Using a well-mounded teaspoonful, spoon the dough onto the ungreased sheets, leaving about 2 inches between each one. Sprinkle each cookie with the course sugar. Bake for 18 to 20 minutes, or until the bottom edges begin to brown. Cool on the sheets for 1 minute, then transfer the cookies to a rack to cool.


About 2-1/2 dozen

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